Super healthy and rich in taste, White Wine Cabbage Stew made with fresh cabbage and enriched with freshly grated Parmesan cheese. This perfect tasting stew is full of nutrients, easy to prepare and easy on the family budget.
Many consider cabbage a poor man’s food and not particularly fancy veggie. And when it comes to cooked cabbage stews, many will just roll their eyes and reject that thought. Especially if there’s no meat in the stew or served with stew. Am I right? I believe that those who roll their eyes at the mention of cabbage stews just didn’t try the “right” cabbage stew yet. The one that will make them permanently hooked on this extremely healthy dish. With today’s recipe, I’m aiming to show all unbelievers that cabbage stew can be a quite tasty meal.
Cabbage is really a super-veggie, just like broccoli and cauliflower. It’s rich in vitamins – particularly vitamin C, vitamin K, and vitamin B6. Cabbage is also a very good source of manganese, dietary fibers, potassium, vitamin B1, folic acid, phosphorus, calcium, and potassium. Cooked cabbage is excellent for body detoxification, and an excellent anti-inflammatory agent. Because of high fiber and water content, cabbage improves our digestion, helps with weight loss, but also boosts our immunity and help cure many digestive and stomach problems.
As a true foodie, I LOVE cabbage. And cooked stews are my favorite. I’m like a BIG fan of stews! But I haven’t always had such a high opinion about stews. As a kid, and later while I was in hight school and college, cooked vegetable stews were on my NO-list. As I was getting older, I started to appreciate good stews more and more. But only since I changed my lifestyle, I devoted myself to cooking stews more often. Today cooked veggie stews are most important meals in my house, especially during fall and winter time. Since my husband likes fresh cabbage stews the most, today I will share with you one of his favorite recipe – delicious, and very healthy, jet very simple white wine cabbage stew.
This white wine cabbage stew is quite easy to make. It doesn’t require lots of preparation, just a bit of peeling and cutting, and in less than hour you’ll get an incredible tasting and full of nutrients, super healthy family dinner. To make this stew I used young fresh white cabbage, which is now in season. Isn’t a sound of cracking cabbage under the cutting knife just wonderful? And its fresh fragrance and crispness. Just YUMM! I also used the fresh carrot and red beans which enriched the stew furthermore with dietary fibers and plant-based proteins. Strong flavored fresh garlic and brown onion, combined with fragrant dry bay leafs gave the white wine cabbage stew beautiful Mediterranean aroma. The white wine gave the stew a mild sourness that nicely balanced sweet tasting caramelized onions and carrots.
White Wine Cabbage Stew is …
- full of nutrients – dietary fibers, vitamins, and minerals,
- rich in plant-based proteins,
- loaded vitamin C and vitamin A, calcium and iron,
- it strengthens the immune system and cleanses the body of toxins,
- requires few ingredients, and it’s super easy to make,
- low-calorie food that helps with weight loss,
- budget friendly dish,
Serve white wine cabbage stew warm with freshly grated Parmesan cheese – Parmigiano-Reggiano or Grana Padano and with a slice of homemade bread. Parmesan will furthermore enrich this stew with its wonderful flavor but also with nutrients – proteins. Under the heat of freshly made white wine cabbage stew, grated Parmesan cheese will melt and nicely complement stew flavors thus creating a feeling of pure pleasure in every mouthful.
So, did I changed a bit your opinion about cooked cabbage stews?
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White Wine Cabbage Stew
- 2 tablespoons extra virgin olive oil
- ½ medium-sized brown onion minced
- 2 cloves garlic minced
- ½ medium-sized white cabbage sliced into 1/4-inch thick slices
- 1 large carrot or 2 small carrots
- 1 ½ cups white wine
- 4 cups vegetable stock
- 1 cup canned red beans washed and drained
- 3 dry bay leaves
- 1 tablespoon whole wheat flour
- Freshly grated Parmesan cheese - Parmigiano-Reggiano or Grana Padano
Heat the olive oil over medium-high heat in a large cooking pot. Add the minced onion and garlic. Sauté for 3-4 minutes, stirring often until slightly browned.
Add the white wine and bring to a boil. Reduce to a simmer. Cover and cook for 10 minutes.
Add the vegetable stock, sliced cabbage, bay leaves, and red beans. Bring to a boil. Reduce heat to a simmer. Cover and simmer for 25-30 minutes, until the cabbage is tender.
In a separate small bowl, mix the whole-wheat flour with a 2-3 tablespoon of warm water. Stir until you get smooth, thick paste without lumps. Pour the mixture into cooking stew. Mix well and cook for another 5 minutes until the stew thickens.
Serve warm with freshly grated Parmesan cheese.
Cooked stew can stand in the refrigerator for up to 2 days. As a measure I used UScup (240ml).
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